This is my daughter's favorite frosting. She happily gobbles it up on cupcakes.
Vanilla Honey Buttercream Frosting
Rich and sweet, a little goes a long way. It's so easy to make, it just takes minutes.
Equipment: Standing Mixer & Bowl/Hand Mixer, Spatula
- 1/2 cup pasture butter (See Resources)
- 1/2 cup + 2 T raw honey (I use local raw clover creamed)
- 2 teaspoons gluten-free organic vanilla extract
- Fit standing mixer with the flat beater (if you don't have a standing mixer, you could use a hand mixer or food processor instead) and mixing bowl.
- Add butter, honey and vanilla to the bowl and mix on low speed until the butter starts to soften. Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute. Stop mixer and scrape down frosting with a spatula.
It's ready! Use now or store in a small bowl in the refrigerator.
Yield: Makes about 1 1/2 cups frosting.
Storage: If storing for later, make sure to take it out of the refrigerator about 20 minutes before frosting so it's not so hard and will spread easier.
Serving Suggestions: Use this to frost Chocolate Cupcakes. It's also wonderful on Carrot Cake, Vanilla Cake and frosted cookies.
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Amazon are affiliate links, prices are the same for you. Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.
This post is part of Fresh Bites Friday @ Real Food Whole Health.
This frosting looks perfect! I can't wait to try it the next time I bake. ;)
ReplyDeleteThanks for sharing!!
Thank you :) Hope you enjoy it!
ReplyDeleteJust made this, but it didn't get as stiff as it looks like yours' did (from the picture of it in the bowl). Any suggestions?
ReplyDeleteI'm sorry it did not turn out for you. The frosting should not be stiff, it's soft. I use a raw creamed clover honey, which tends to be a thicker honey and I don't soften the pasture butter first. Did you use a standing mixer? It's hard to say, temperature can be the culprit sometimes, and so can equipment and/or ingredients. I've never had a problem with this frosting and have been making it for many years.
Deleteyes, mine did not stiffen up either. hmmm
ReplyDeleteIt should not be stiff, it should be a soft frosting.
DeleteThanks for this - I made a version without the vanilla, replacing it instead with almond essence and a tiny bit of brandy - voila, a cane-sugar free version of my Gran's brandy butter icing for my honey sweetened Christmas cake - yum!
ReplyDeleteYum! That sounds delicious! Thanks for sharing :)
DeleteI realize I'm late to the party. But, this frosting is wonderful. I used Pasture Butter and regular raw honey, added 2 tablespoons of cocoa and it was amazing. Soft, creamy and delicious. Frosted a birthday cake with it and chilled the whole thing for about an hour. Perfect!
ReplyDeleteYum! I'm so happy you enjoyed it! Makes me want to go bake a cake so I can make the frosting :) Thanks for sharing. Take care.
DeleteI just made this and it's absolutely wonderful! I had made wheat free, corn free, refined sugar-free orange cream cupcakes. So I added a 1/4 tsp of orange oil to it. Absolutely wonderful!! Thank you!
ReplyDeleteOh I bet they were so yummy! Such a good flavor combo. Thanks for sharing :)
DeleteI made this today, but added 1/2 cup confectioners sugar to make it a little stiffer. Then I used it to frost a pumpkin spice cake. It was amazing! My husband immediately asked for a second piece of cake the moment he finished eating the first. This was BY FAR the best frosting I've ever made. Thank you so much for sharing it!
ReplyDeleteThank you so much for sharing! I bet the confectioners sugar made it extra yummy too. I love pumpkin spice cake, so glad you enjoyed it.
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